Peach and Amaretto Semifreddo, originally uploaded by Daniele Muscetta.

My creation for desert on christmas dinner.

Ingredients for 6 persons

1 big can of peaches
750 grams of marscapone
150 grams of sugar
100 ml milk or cream (i used milk)
50 grams of amaretti crushed

Mix de marscapone with the milk and sugar untill it is smooth.
Cut all but 2 halves of the peaches in little pieces.
In a glass (i used wine glasses) put a layer of the marscapone mixture, then you sprinkle some of the amaretti crumbs on top.
Then you put the little pieces of peach in the glass and then an other layer of marscapone.

Put the glasses in the fridge for atleast 2 hours. Before serving sprinkle some marscapone crumbles on top and decorate with one or 2 slices of peach ( the ones you did not cut in little pieces before).

You can also do this with fresh peaces but they are a bit hard to get in december

Originally uploaded by Daniele Muscetta

Found the recipe on the internet, adjusted it a little bit because did not have all the ingredients in the house. They turned out pretty good, and are very easy to make.

Ingredients:

3 banana’s smashed
150 ml sun flower oil
1 egg
100 gr of sugar
1 tablespoon of cocoa powder
1 theespoon of bakingpowder
250 gr flour

Mix all the ingredients untill smooth. Well doe not need to be perfect, but untill you can not see in lumps of flour anymore.
Fill the muffin cups and bake them in a preheated oven 200 degrees celcius for about 20 minutes.

Let them cool off a little, melt 100 gr of dark chocolat and cover them with chocolat and decorate the way you like. Let them cool down and completly and enjoy!

Some people use spaghetti or bucatini.
I do prefer short, raw pasta that collects the bacon pieces and the egg better.

This recipe is very simple, but timing is essential when making it.

Start by frying some bacon in olive oil. Don’t make it burned. Just cook it for a couple of minutes: it only needs to get pink and cooked, it does not have to be crisp at this point. So stop the fire and take the pan away not to make it burn.

Also, while doing the bacon this way start with letting the water boil and cooking the pasta.

At the same time prepare a couple of eggs like if you would do an omelette – it is not necessary to mix it very throughly – it is fine if the white and the yellow part of the egg are not mixed completely:

You can add a bit of salt and pepper to it.

At the same time, grate some parmesan cheese:

When the pasta is nearly cooked (half a minute before you think it’s gonna be “al dente”), turn the fire back on softly under the bacon, so the oil gets warm again. As soon as the pasta is “al dente” dump it quickly with the bacon and the oil, start mixing it so the oil makes it all aroound the pieces of pasta like a glue. Also dump the egg in the pan at this point. Just keep the fire low and keep mixing.

Mix the parmesan cheese too:

Just keep stiring, the egg needs to go everywhere and the past has to absorbe it a bit. keep stiring, don’t let it be stuck to the pan or form blobs.

Add freshly grated black pepper:

Serve and eat while it’s warm!
Enjoy

Ingredients:

A small onion.
a pinch of salt,
a pinch of pepper,
lemon juice (a couple of tea spoons),
one ripe avocado,
one cherry tomato.

put altogether and mix it all with a blender.
don’t forget to dip your nachos in it.
enjoy

I found this recipe searching for a good recipe for a cake without eggs. As my mother in law in allergic for them.

3 tsp lemon juice 
1 1/4 cup milk
2/3 cup sunflower oil
3/4 Cup sugar 
3 cup flour
1 1/2 tsp baking powder
1 1/12 tsp cinnamon powder
1 1/2 tsp ginger powder
1 1/2 cup grated carrots 

Preheat the oven on 170 degrees Celsius. Butter the cake tin of you choice. These ingredients are enough for a round cake of about 20 cm.

In a small bowl mix the lemon juice with the milk, let it rest for 5 minutes.
Mix the flower with the baking powder, cinnamon, ginger and salt, put aside.

In a big bowl mix the oil with the sugar, until the sugar is dissolved. Add the milk mixture, mix it again. Add the flower mixture and mix well so there are no lumps left. Add the carrots and pour the mixture in the baking tin, and bake for about an hour.

enjoy  

The first time I made this cake I made it several ones and made Lucas first birthday cake from them.

Ingredients

For the dough

240 gr flour
180 gr butter or margarine
120 gr sugar
1 tsp salt

For the filling

1 kilo apples peeled and cut in little pieces
50 grams of sugar
1 tsp of cinnamon
1 tsp of ginger
100 gr raisins
lemon juice

2 spoons of milk
2 spoons of jam (ideally apricot jam, but here i used home made plum jam)

round cake tin of about 24 cm
preheat the oven on 160 degrees Celsius

Mix all the ingredients for the dough until you have a firm ball. cover with clingfilm and let it rest in the fridge for 30 minutes. Roll about 2/3 of the dough out until it is about half a cm thick and put in the cake tin.

Mix the apples together with the sugar, raisins, cinnamon, ginger and lemon juice.

Put the apple mixture on the dough.

Roll out the remaining 1/3 of the dough and cut it in long stripes, put the stripes over the apples like a sort of net. Brush some milk over the dough stripes.

Put the pie in the oven and bake it for about 45 minutes or until it is golden brown.

Take it out and spread some jam over the top.

Let it cool down and enjoy

So I went looking online for recipes, this is one of them.

6 plum tomatoes cut in thick slices
1 package of puffpastry
about 300 grams of grated cheese ( I used a mixture of Gouda, parmesan and pecorino)
1 tablespoon of mustard
1 tablespoon of dried basil

Put the puffpastry in a low pie shape. spread the mustard on the bottom. Lay down the tomatoes in a circular way. cover it with the grated cheese and the basil.

Then put the pie in the oven for about 30 minutes on 200 degrees Celsius. Or until it looks done. Take out and let the pie cool down. Enjoy  

This is how I make them. I add some more vegetables then in the “original” recipe because Luca is not to keen on eating vegetables and he loves eating these. So this way he eats them anyway. For me cooking is a matter of feeling so it is hard to give the exact amounts for the ingredients.

Ingredients.

1 can of chickpeas, drained and rinsed off
1 small onion
1 carrot
1 celery stalk
60 grams of fresh parsley
salt and pepper to taste
3 eggs
dried breadcrumbs 

As I own one of these lovely food processor I add all the ingredients in there, apart from 2 eggs and the breadcrumbs. And turn it on. Normally after 5 minutes or so I have a smooth mixture.

If you do not own one of those you need the chop the onion, carrot, parsley and  celery in very small pieces. Then squash the chickpeas and mix it all together with one egg.

From the mixture that you have you should be able to make firm balls. So if it is to wet add a little of the breadcrumbs, if it is to dry add a little oil.

Once you made all the balls. Beat the 2 left over eggs in a plate and on another plate you do the breadcrumbs.

First you role the balls through the eggs and then through the breadcrumbs.

At this point i normally let them rest in the fridge for about half an hour and after that I deep fry them.

Is a variation on normal brownie recipe. Because did not have all the ingredients of the original recipe and Luca was begging me to make a cake . Also I had to use some of the chocolate from all the Easter eggs the boys got given for Easter.

Ingredients:

180 grams dark chocolate
180 grams of margarine
250 grams of sugar
2 eggs
120 grams of flour
100 grams of grated coconut

Melt the chocolate and the margarine together in a pan.
Beat the eggs and sugar together. Mix the chocolate margarine mixture through the eggs, then add the flour and the grated coconut.

Bake in a preheated oven on 180 degrees Celsius for about 35 minutes.

Let it cool down a little and cut in little pieces…

pastry

50 gr of margarine

50 gr of sugar

150 gr of flour

1 tablespoon ground almonds

Filling

50 gr of margarine

100 gr of sugar

100 gr of ground almonds

1 egg

1 large apple peeled and sliced

To make the pastry mix all the ingredients together in the foodprocesor until it is a ball, wrap up and let rest in de fridge for an hour or so.

Preheat the oven on 180 degrees Celsius. Roll out the pastry and dress a 24 cm greased baking tin with it.

Put a bit of baking paper in the tart en fill it with baking beans. Cook for about 15 minutes or until it starts to color at the sides. Remove the beans and let it cool of.

To make the filling mix all the ingredients apart from the apple until smooth. Spread this over the tart and arrange the apple slices on top of it. Bake for about 35 minutes or until golden brown.

Let is cool down and enjoy.